Today's dinner was a big hit in our house. I even heard from my 4-year old, "Mom, you make the best foods." Aww, thanks kiddo! Good thing she doesn't remember all the food failures when I was just learning how to cook. I'm so thankful for a period in my life when we were literally counting pennies. Yes, you read that right... I'm thankful. Our disposable income (you know, the money you have left over after all the bills are paid) was $2. Yes, you read that right, too. We couldn't afford to go out to eat. Even McDonald's was out of the budget. It was during this period of our life that I studied cooking shows. (Martha Stewart's Cooking School and The Chew were my favorites!) I learned how to cut an onion, cook a scrambled egg, and really learned how to make something delicious and nutritious out of very little money.

That is a big reason I made Snackster Sam. When I looked for other lists of peanut-free snacks that are safe to bring to school, I found lists that included items exclusively sold at high-end grocery stores. Eating the best foods isn't for the upperclass. Choosing healthy foods can be more simple and affordable than you may realize! Snackster Sam helps make it easy.

I made this recipe by thinking about flavors that go well together... I refer to this concept as Food Theory. This is the idea that if you know which foods and seasonings pair well together, you can make up any recipe. This helps cut down the grocery bill when you know you can make a meal based on what's on sale and in season.

When I saw the can of wild rice on sale (and if you've messed with wild rice before, canned is so much easier), I knew I could make a meal out of it! There are so many variations. Give it a try and share your comments below!

Place chicken on non-stick baking sheet. Season evenly with thyme and rosemary. Place baking sheet in preheated oven in center rack.

While chicken is cooking, heat butter in pan on medium heat. When butter is melting, add sliced mushrooms. Sauté mushrooms for a minute. Add sliced onions and continue to sauté. When onions are translucent, add partially drained can of wild rice. (You can add other ingredients for a variation while sautéing or now.) Turn heat to medium-high and allow mixture to cook uncovered.

When chicken is finished cooking (it should just start turning golden brown), remove from oven. Carefully slice chicken and add to wild rice mixture. Cover and cook for about 5-7 more minutes. The chicken will absorb the liquid from the wild rice mixture.

Serve immediately. Pairs well with green beans and other vegetables.

​Did you try it? Share your thoughts below!

Danielle S is the mother of two and creator of Snackster Sam. She has been concerned about healthy habits and nutrition for over a decade, and conducted an award-winning scientific study on portion control. She created Snackster Sam to make eating healthy more fun for parents and children. Learn more about the mission here.

As you may know, I rarely go to the grocery store with a plan. I'm looking for good deals, in-season produce, and inspiration. This week, there was one eggplant left (and on sale), and I just had to do make a meal with it! I grabbed that, along with a few other winter vegetables on sale, and I had a meal plan.

I whipped up this very simple pasta, and oh-m-gee was it ever delicious. It's packed with flavor (oh, and nutrients), and it was so good, you forgot it was actually meat-less. Say what?! No complaints from the hubby, because it is still full of meaty-like vegetables that make you feel full (without the guilt).

The best part is the kids loved picking out each vegetable and talking about what it was, where it grows, and how it tastes. This is a part of the dinner-table-talk that needs to happen with every family. Discussing how your food grows can fill a conversation and spark so many other interesting learning opportunities (like different states, countries, climates, culture, and so much more)! And it's a conversation that is engaging for a wide range of ages.

Ok back to the recipe.

There are so many variations to this, but I hope you try new vegetables and give it a try!

DirectionsHeat oil in a frying pan. Add diced onions and sauté until translucent (a few minutes). Add mushrooms and cook for about 2 minutes. Add diced eggplant and zucchini. Stir frequently and let cook for about 5 minutes or until zucchini starts to soften (it shouldn't be wilted, but you'll notice the seeds start to loosen). Add diced tomatoes, garlic, seasoning, and sauce. Stir and cover pot. Bring to a boil and then reduce heat to a simmer.

While your vegetable mixture is cooking, cook your noodles according to the directions. You do not need to use a noodle, and you could certainly use a spaghetti squash or other vegetable instead. I like to keep my sauce to noodle ratio 3:1. You don't need a lot of noodles... the sauce is the main part of the meal! ;)

Danielle S is the mother of two and creator of Snackster Sam. She has been concerned about healthy habits and nutrition for over a decade, and conducted an award-winning scientific study on portion control. She created Snackster Sam to make eating healthy more fun for parents and children. Learn more about the mission here.

In an earlier post, I shared a recipe for Not Your Average Chili. I created that recipe based on ingredients that were on sale and in season at the grocery store, but I didn't have a recipe in mind prior to going to the store.

​As I stated in that post, "I like to go to the store with little or no plans for meals for the week. I know it's a foreign concept to many of my meal-planning friends, but if I go in with a set plan, I may miss out on discounts, fresh and in-season produce, and new recipe ideas. When I shop, I start in the produce section and base all of my meals for the week on what is on sale and what looks ripe and ready to eat. If my meal plan includes avocados but they are not ready to eat, I would either be forced to use unripe avocados or change my meal plan. Going in with no plans makes shopping more fun and keeps my mind opened to possibilities!"

Later in the week, I had no plans for dinner again . . . but I did have several ingredients that I knew would make a great meal! Watch the video below to see what I created and keep reading to get the recipe:

If you go to the grocery store with an open mind, you might find you get more creative in the kitchen, create some fresh and nutritious meals, and save money! I'm sharing the recipe I made, but I listed other ingredients you can add or subtract to it based on what is available, on sale, and in season!

One Pan, No Plan Dish

Instructions: Choose from the vegetables, seasonings, proteins below. Use what you have on hand and don't be afraid to add more and experiment! This recipe is really just to give you an idea of what flavors go well together.

(If cooking chicken, either do so in another pan or fully cook in the ONE pan and set aside until directions call for you to add the chicken back to the pan. Otherwise, this is a great way to use leftover chicken!)

And serve!

TIP: Get children involved with prepping the vegetables. Smaller children can wash vegetables and rip up leafy vegetables while older children can open cans and stir the pan. At the dinner table, ask them to identify the different vegetables in the meal. Then discuss where the vegetables grown - is it on the ground or on trees? For older children, go further and find out the geographical location where they grow!

Did you try this recipe or can't wait to? Have a comment to share? Please do below!

Danielle is the mother of two, small business owner, and creator of Snackster Sam. She has been concerned about healthy habits and nutrition for over a decade, and conducted an award-winning scientific study on portion control. Danielle is an author and community activist who is passionate about helping people reach and exceed their personal and professional goals.